Cheese Big Gimbap: A Recipe for a Delightfully Oversized Roll
So Big It’ll Stretch Your Mouth! How to Roll Cheese Big Gimbap
Prepare to be amazed by this giant, cheese-filled gimbap! This recipe guides you through creating an impressively large and delicious roll packed with flavor. It’s perfect for a special occasion or when you’re craving something truly substantial.
Main Ingredients
- 3 sheets of Gim (dried seaweed for gimbap)
- 2/3 bowl of warm rice (approx. 150g)
- 1 cucumber
- 1 carrot
- 3 eggs
- 5 imitation crab sticks (kani)
- 4 slices of cheddar cheese
- 2 tablespoons cream cheese
- 6 perilla leaves
- Pinch of black pepper
Cooking Instructions
Step 1
Let’s prepare the large gimbap filling! First, gently mash the imitation crab sticks (kani) with the back of a knife. In a bowl, combine the mashed crab with 2 tablespoons of cream cheese and a pinch of black pepper. Mix well. The cream cheese will enhance the crab’s flavor and add a creamy texture.
Step 2
Careful preparation of the fillings is key! Wash the perilla leaves and remove their stems. Peel the cucumber and carrot, then julienne them using a mandoline slicer for uniformly thin strips. Using a mandoline makes it easy to get consistent thickness.
Step 3
Making fluffy scrambled eggs. Crack 3 eggs into a bowl, add a pinch of salt, and whisk well. Lightly grease a pan with cooking oil, then pour in the egg mixture. Cook over low heat, stirring gently, to create fluffy scrambled eggs. Let them cool slightly. The larger pieces of scrambled egg will add a nice texture to the gimbap.
Step 4
Preserving crispiness! Heat 1 tablespoon of cooking oil in a pan. Sauté the julienned carrots and cucumbers separately. Add a pinch of salt to each vegetable while sautéing over medium heat, just until they are slightly tender but still crisp. Transfer them to a paper towel to drain excess oil. Be careful not to overcook, as they can become mushy.
Step 5
Seasoning the rice for deliciousness. In a bowl with 2/3 cup (approx. 150g) of warm rice, add a pinch of salt, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains, until evenly seasoned and slightly fluffy. Well-seasoned rice is crucial for flavorful gimbap.
Step 6
No bamboo mat needed! Take 3 sheets of gimbap seaweed. Cut each sheet in half lengthwise. Overlap the cut edges of two halves slightly to create a longer sheet, and place this on your work surface (or a bamboo mat if you have one). Overlapping the edges makes for a stronger roll.
Step 7
Generously fill and roll! Spread the seasoned rice thinly over the seaweed, leaving a small border at the top edge. Arrange the cheddar cheese slices, sautéed carrots, scrambled eggs, sautéed cucumber, and perilla leaves in layers over the rice. Finally, place the imitation crab mixture lengthwise on top. Using the seaweed or a bamboo mat, roll the gimbap tightly and securely. Be mindful not to overfill, or your gimbap might burst.
Step 8
Adding a glossy finish. Brush the outside of the rolled gimbap with sesame oil. This gives it a beautiful sheen and adds a wonderful nutty aroma. You can also sprinkle toasted sesame seeds on top for extra visual appeal and flavor.
Step 9
Slicing for serving. Now it’s time to cut the gimbap into manageable pieces. To prevent the rice from sticking to the knife, lightly wet the blade with water or coat it with a little sesame oil. Slice the gimbap into generous portions to showcase the impressive ‘big’ size.
Step 10
Presentation makes perfect! Arrange the sliced big gimbap neatly on a serving plate. Finish with a final sprinkle of toasted sesame seeds for a visually appealing and delicious presentation.
Step 11
A mouthful of happiness! Wow, it’s truly generous, isn’t it? We made 2 rolls, but just 3 pieces were enough to feel full. This big gimbap made for a wonderfully satisfying meal. While it requires a decent-sized mouth to eat, the abundant flavors are well worth it. We enjoyed it very much!
